Pod Insights Dish Joe Marler, jalapeño honey pulled pork with lime slaw, and a viognier About this episode A true VI-Hundy P joins us around our own round table.
Joe Marler is a former rugby union player, podcast presenter, TV personality and Traitors expert in big dog theory. He joins Nick and Angela around the Dish table to talk about his new podcast, Joe Marler Will See You Now, where he puts guests to the test using his unique people-reading skills.
Recorded only hours before the finale of the Traitors, we have a brilliant time with Joe in our Christmas studio. Only snag being that he isn’t a big fan of Christmas... but can he be convinced by Nick’s infectious love for all occasions? Joe’s love of food is unwavering, with a passion for bold flavours, low-and-slow dishes... and chocolate. He is also a big fan of a Dark ‘N Stormy cocktail, and that’s how we kick things off.
Angela answers his low-and-slow call by serving jalapeño honey pulled pork with lime slaw, with Waitrose wine experts picking a glass of Laurent Miquel Nocturnes Viognier IGP Pays d'Oc to pair alongside it.
We discuss Joe’s cooking skills, and how his fondness for cake got him into trouble as a sous chef. We find out how wanting to act led him to a career in rugby, and learn that if you want to keep Joe on your good side... don’t serve him cockles.
In the opening of the episode, Nick and Angela try out a glass of mulled rosé and explore Angela’s new, very tasty, biscuit range.
You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
The recipe for jalapeño honey pulled pork with lime slaw was created for Waitrose by Gurdeep Loyal.
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact [email protected]
Dish from Waitrose is made by Cold Glass Productions
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0:30 Speaker 01 After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. Called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.
0:51 Speaker 02 Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes. Hello, welcome to Dish from Waitrose. I am Nick Grimshaw.
1:05 Speaker 03 And I'm Angela Hartnett.
1:06 Speaker 02 No way.
1:07 Speaker 03 What? Hi, how are you, Nick?
1:10 Speaker 02 I'm good. Welcome to December.
1:12 Speaker 03 Thank you.
1:13 Speaker 02 You're welcome.
1:15 Speaker 03 What do you want me to say to that?
1:16 Speaker 02 I love that on the cards, by the way, Tom's wrote, um, blah, blah, blah, blah. Like, say hello, blah, blah. Welcome to December, the last month of the year.
1:25 Speaker 03 In case we didn't realise.
1:27 Speaker 02 Just in case we didn't know.
1:28 Speaker 03 What do you like about December?
1:30 Speaker 02 I love everything about December. I like, I actually do, I'm choked on, but I do like that it's a time of reflection. It's a good time to get together. Um, I love all the lights, I love the trees, I love the food.
1:42 Speaker 03 Love the cold winters, the big coats, fires.
1:45 Speaker 02 Yeah, I'd say October to February, my dream time. I enjoy it more, don't you?
1:51 Speaker 03 I love winter, favourite, love it. I love the fact it's dark at 4 o'clock.
1:55 Speaker 02 Yeah, night, night. Night, night.
1:58 Speaker 03 Let's go to bed now.
1:58 Speaker 02 Yeah, I like it. But you know, we're here, we're ready, we've gone Christmasy. There's a Christmas lamp.
2:04 Speaker 03 Yes.
2:05 Speaker 02 I love Christmas lamp. We have Joe Marla joining us today, who you all know off of rugby. Obviously, we're huge rugby fans. And then he turned up on...
2:15 Speaker 03 This has got to be the first time.
2:16 Speaker 02 And then he turned up on Traitors and we're like, oh my God, our favourite player.
2:23 Speaker 02 From the Rugby League.
2:26 Speaker 03 No.
2:27 Speaker 02 Gunners.
2:28 Speaker 03 Who?
2:29 Speaker 02 Rugby Union FC team. The way he scrums.
2:36 Speaker 03 Do you know what a scrum is?
2:37 Speaker 02 Yeah, I know what a scrum is.
2:38 Speaker 03 Okay.
2:39 Speaker 02 When they all get in there.
2:40 Speaker 03 And they all get like that?
2:41 Speaker 02 Yeah.
2:42 Speaker 03 Okay.
2:42 Speaker 02 But there's not just rugby to talk about.
2:44 Speaker 03 No.
2:45 Speaker 02 That's why we've got Joe on.
2:46 Speaker 03 He's doing his podcast coming up.
2:48 Speaker 02 Yes.
2:48 Speaker 03 Traitors.
2:50 Speaker 02 Shall we talk about the Angela Hartnett range at Waitrose?
2:55 Speaker 03 Yeah, let's do a bit of self-promotion. Hello, I'm Angela Hartnett.
2:59 Speaker 02 So I didn't know this was happening.
3:00 Speaker 03 Yeah.
3:01 Speaker 02 There's an Angela Hartnett Waitrose line.
3:04 Speaker 03 Yes.
3:04 Speaker 02 Of loads of nice, I love how it looks, by the way.
3:06 Speaker 03 Lovely, lovely. Well, that's a.
3:08 Speaker 02 Can we just say as well, we've not been asked to do this. This is not something.
3:11 Speaker 03 No, no, this is you.
3:12 Speaker 02 We've not got a gun to our head. I was like, hello, let's talk about it.
3:15 Speaker 03 Yeah.
3:15 Speaker 02 It looks so she-han.
3:16 Speaker 03 I know.
3:17 Speaker 02 It's like baby pink and a nice dark forest green.
3:20 Speaker 03 Cantucci di mandola.
3:21 Speaker 02 Um, excuse me?
3:22 Speaker 03 I can't, I haven't got my glasses on, I can't read a bloody thing.
3:24 Speaker 02 Yeah, get your glasses on.
3:25 Speaker 03 Can't see anything.
3:26 Speaker 02 Get your glasses on.
3:27 Speaker 03 So we have some lovely cantucci here, then we have some brutto e ma buono. So basically ugly and beautiful.
3:33 Speaker 02 Oh, what is ugly and beautiful?
3:35 Speaker 03 So basically, they're saying they're sort of ugly biscuits, but they're lovely hazelnut meringues.
3:39 Speaker 02 Yeah.
3:40 Speaker 03 But then they taste beautiful.
3:41 Speaker 02 Oh, I'm gonna have one of these.
3:43 Speaker 03 And then we've obviously got, oops, excuse me, Christmas panettone.
3:46 Speaker 02 Uh huh.
3:46 Speaker 03 And then we've got a little savoury number, because you know me, I like the savoury. We have our little biscotti with Parmesan cheese.
3:52 Speaker 02 Oh, I love those.
3:53 Speaker 03 So these are perfect for your drinks, little nibbles, or a little snack on Christmas Day. And these make great gifts.
3:59 Speaker 02 Oh, I like the look of that.
4:00 Speaker 03 There you go.
4:01 Speaker 02 Mmm.
4:01 Speaker 03 Taste test, nice crunch.
4:03 Speaker 02 Oh, it's horrible.
4:06 Speaker 02 No, it's really good. Mmm, it's really good.
4:10 Speaker 03 Yeah.
4:10 Speaker 02 Mmm, it's like, mmm.
4:12 Speaker 03 Mmm.
4:13 Speaker 02 Like a nuttier, less sweet amaretto biscuit.
4:15 Speaker 03 Well, they're not gonna be over-sweet, because you know what I'm like.
4:18 Speaker 02 Yeah, no, that's really good. And then the panettone.
4:20 Speaker 03 Well, my mum's really fussy about panettone. She likes to make sure there's enough butter in it. She doesn't like you going off mission and back putting pistachios or chocolate or anything. So all of this I did do, I didn't just taste it, I got Neil to taste. I got Salvatore to taste it, I got my uncle to taste it, so we all had a big taste off. And everyone gave their opinion, so it was good. And my uncle was like, you know, no chocolate, no pistachio.
4:41 Speaker 02 Traditional.
4:42 Speaker 03 Traditional. And that's it, it's all made by these artisan Italian makers in Italy. So all from Italy, it was great.
4:48 Speaker 02 They're delicious.
4:49 Speaker 03 Thank you, I'm glad you like them.
4:50 Speaker 02 I'll need more then.
4:51 Speaker 03 You can have as many as you want, Nick.
4:52 Speaker 02 We're gonna try something new, which I've never had in my life, mulled rosé.
4:56 Speaker 03 It does actually smell lovely and Christmasy. It's the cinnamon in there and the star anise.
5:01 Speaker 02 So mulled rosé, and we put gin in it as well, just in case.
5:04 Speaker 03 You do, your rosé wasn't gonna get you hammered enough.
5:06 Speaker 02 What did they do with that? Bit of orange, cinnamon, star anise.
5:10 Speaker 03 It's actually quite nice, because I don't normally like mulled wines.
5:13 Speaker 02 No, I don't really like mulled wines.
5:14 Speaker 03 But actually, I quite like that one.
5:16 Speaker 02 It's quite medicinal, but not in a bad way.
5:18 Speaker 03 No.
5:19 Speaker 02 Botanical, maybe is the word I'm looking for.
5:21 Speaker 03 Botanical is botanical.
5:23 Speaker 02 Yeah.
5:24 Speaker 03 Look at you.
5:25 Speaker 02 Well, perfect thing to drink before a guest arrives, a mixture of rosé and gin, what could go wrong? Let's get Joe Marlowe in.
5:35 Speaker 02 Why does this feel like Line of Duty?
5:38 Speaker 03 Yes.
5:39 Speaker 02 It's very serious, Joe.
5:40 Speaker 03 We are.
5:41 Speaker 02 Very serious. Um, time to welcome our guest.
5:45 Speaker 03 Now I'm just singing a Line of Duty.
5:48 Speaker 02 It's very serious.
5:50 Speaker 03 Right, Joe Marlowe, where were you on the night of the 13th?
5:53 Speaker 02 Where were you? I was actually starting to think.
5:57 Speaker 02 Where was I?
5:59 Speaker 03 Can you identify that?
6:00 Speaker 02 This is so harsh.
6:01 Speaker 03 Right, right, come on, missed it.
6:02 Speaker 02 Anyway, let's welcome our guest.
6:04 Speaker 03 Yes.
6:04 Speaker 02 Who spoke five times. Um, a rugby union legend, who's also a broadcaster, podcaster, and no stranger to a round table.
6:13 Speaker 03 Yes.
6:13 Speaker 02 And just told us on arrival, hates Christmas. It's Joe Marlowe, everyone!
6:19 Speaker 02 Welcome.
6:20 Speaker 03 Welcome, Joe.
6:21 Speaker 02 Hi, Joe.
6:22 Speaker 03 Thanks for coming, yeah.
6:23 Speaker 04 Thanks for having me.
6:23 Speaker 02 Thank you for coming, dead nice to meet you.
6:25 Speaker 03 Yes.
6:26 Speaker 04 We've not actually, we have met, but not met, haven't we?
6:29 Speaker 02 No, we've not, not, we've not met.
6:30 Speaker 04 I've stared at you.
6:31 Speaker 02 I stared at you.
6:32 Speaker 04 From afar.
6:33 Speaker 03 Where was this? When did you both stare at each other from afar?
6:36 Speaker 02 At the sumo wrestling.
6:38 Speaker 04 Grand sumo tournament, yeah.
6:39 Speaker 02 The Royal Albert Hall.
6:40 Speaker 03 Right, yes.
6:41 Speaker 02 I finally, that's my sport now, Joe.
6:43 Speaker 03 Is it?
6:44 Speaker 02 I love it.
6:44 Speaker 04 What was your sport before?
6:45 Speaker 02 None.
6:46 Speaker 03 None?
6:46 Speaker 02 None. Badminton my mum in the 90s.
6:50 Speaker 04 Okay.
6:50 Speaker 02 And then now sumo.
6:52 Speaker 04 Well, nice to meet you properly.
6:53 Speaker 02 Oh, yes, thank you. Sorry.
6:54 Speaker 04 Much sumo.
6:55 Speaker 02 Yes, yeah, thank you for coming. And we've started with a dark and stormy.
6:59 Speaker 04 Yeah, cheers.
6:59 Speaker 02 That's your favourite.
7:00 Speaker 04 Cheers.
7:00 Speaker 02 Thank you.
7:01 Speaker 04 And welcome, Joe.
7:01 Speaker 03 Lovely, welcome.
7:02 Speaker 02 Yeah, cheers.
7:02 Speaker 03 Cheers.
7:03 Speaker 02 Cheers, Ange.
7:04 Speaker 03 Cheers.
7:04 Speaker 02 Here we go.
7:07 Speaker 03 Lovely.
7:07 Speaker 04 Delicious.
7:08 Speaker 02 Is it good?
7:08 Speaker 04 That is delicious.
7:09 Speaker 02 Okay, good.
7:09 Speaker 03 Very good.
7:10 Speaker 04 Thank you. Have you had a dark and stormy before?
7:12 Speaker 03 Yes, I have.
7:12 Speaker 02 I have not for a very long time.
7:14 Speaker 03 I find it a very wintry drink. I think it's a great one, yeah.
7:17 Speaker 04 Dark stormy.
7:18 Speaker 02 Dark and storming.
7:19 Speaker 04 Could you warm it up?
7:21 Speaker 03 I suppose you could, yeah, but I think it's good chilled. I think it's good chilled.
7:24 Speaker 04 Okay.
7:24 Speaker 02 Hang on, we have to talk about the fact that you don't love Christmas.
7:29 Speaker 04 Okay. Well, you can if you want. Obviously, I do do Christmas.
7:33 Speaker 02 Yeah, but is it reluctantly?
7:34 Speaker 04 Yeah.
7:35 Speaker 02 Yeah.
7:35 Speaker 04 Do you two like, do you two like Christmas?
7:38 Speaker 02 Oh, do we ever?
7:39 Speaker 03 Yeah.
7:39 Speaker 02 Well, I love a thing, like anything.
7:41 Speaker 04 He loves the thing.
7:42 Speaker 02 I love anything.
7:43 Speaker 04 Anything.
7:44 Speaker 02 Any sense of occasion.
7:45 Speaker 04 Oh, right.
7:46 Speaker 02 I will do it.
7:47 Speaker 04 All thing.
7:48 Speaker 02 All thing, yeah. I like, like, you know, a bonfire night.
7:51 Speaker 04 Yeah.
7:52 Speaker 02 Halloween, Easter.
7:54 Speaker 04 Easter.
7:55 Speaker 02 Yeah. Come on.
7:56 Speaker 04 A chance for lamb.
7:57 Speaker 02 It's like, it's, you know, it's just like.
8:00 Speaker 03 Nick, you'll put a twist on anything.
8:02 Speaker 02 I like any time. My mum rang me when it was Halloween and she said, what are you doing? And me and Mish were, I said, I'm doing a pumpkin and he's making a Halloween outfit. And my mum said, pair of bloody kids, you two. And I was like, I love it. I love a thing like that, yeah.
8:15 Speaker 04 You've actually made me like Christmas.
8:18 Speaker 03 Oh.
8:18 Speaker 04 You're so infectious, in a good way.
8:20 Speaker 02 Yeah.
8:21 Speaker 04 Not liking the bad.
8:22 Speaker 03 I was very quickly turned around.
8:24 Speaker 04 Yeah. I like Christmas now.
8:26 Speaker 02 Thank you, Joe.
8:27 Speaker 04 I love Christmas.
8:30 Speaker 04 It's to Christmas.
8:32 Speaker 02 Christmas! We need to talk about Traitors, but not talk about Traitors because as Chance has it, we're actually recording this episode, by the way, Dish is not live, everybody.
8:42 Speaker 04 Oh.
8:43 Speaker 02 What?
8:45 Speaker 02 So we're recording this on the, the day that the Traitors final is on. So it's on in like, it's like four o'clock now. It's on in like five hours.
8:52 Speaker 04 Oh.
8:53 Speaker 02 So I kind of want to wrap this up to go and watch Traitors.
8:55 Speaker 03 Yes.
8:55 Speaker 02 But also, we obviously can't talk about it.
8:57 Speaker 03 No.
8:58 Speaker 02 But we can't not mention it because it'd be weird to not mention it, but also don't mention it, you know?
9:05 Speaker 04 Thank you.
9:06 Speaker 03 So, without saying anything, you have enjoyed it. You look like you've enjoyed it, yeah?
9:11 Speaker 04 It was bonkers.
9:12 Speaker 03 Yeah.
9:13 Speaker 04 I was a big fan before, and then I was like, when they were like, oh. Went for a booking, meeting or coffee, whatever. And I was like, how much is it gonna cost me then? And they're like, what do you mean? I was like, well, I'll obviously pay to come on the show.
9:27 Speaker 03 Oh, wow.
9:27 Speaker 04 That's how desperate I am. And they're like, no, no, it's not a lot of money. And I was like, don't mind, I was like, too late, I've already said that I'd do it for free, so it's. I should have gone the opposite way, but that's not how that works. Um, it was wild. Like, just the names in the cast was just, yeah, brilliant. To be able to sit around the same table as like Stephen Fry, Jonathan Ross, Ceeley Imrie, and have the ability to like, tell them to shut up.
9:52 Speaker 03 Yeah, yeah, yeah.
9:54 Speaker 04 Or grow up, or just.
9:56 Speaker 03 And outwit them.
9:57 Speaker 04 Yeah.
9:57 Speaker 03 Some of them, you know.
9:58 Speaker 04 Outwit them.
9:58 Speaker 03 Well, you know, in the sense that you got rid of Jonathan, didn't you?
10:01 Speaker 04 Yes, I did.
10:02 Speaker 03 Yeah, you said it.
10:03 Speaker 04 I did. I got rid of the chief traitor.
10:06 Speaker 03 Yeah.
10:07 Speaker 04 But I did tell people to get rid of him earlier.
10:09 Speaker 03 Mm.
10:10 Speaker 04 But none of them listened. A, because most of them didn't know who I was, and.
10:15 Speaker 03 That is not true, is it? That basically, no, is this true that they thought you were crew when some of them arrived?
10:22 Speaker 04 Yes, can you help, can you help me with my mic?
10:24 Speaker 03 That's what I said to you.
10:25 Speaker 04 I'll, I'll do my mic first, and then I'll come and help you with your mic.
10:29 Speaker 03 Who said that?
10:30 Speaker 04 And.
10:33 Speaker 04 I love going out with my mic. And then, um, the people that did know me, or then get to know me, they were like, he's weird. What? Why would we listen to him? And is it quite, um, surreal being in that room with everyone around the table, playing the game? It'd be weird seeing them just in like, at a party. Yeah, alone, you've got like, in a game.
10:55 Speaker 03 Have a row with them.
10:55 Speaker 04 Yeah.
10:56 Speaker 03 On camera.
10:57 Speaker 04 Early on, I really struggled with that. Like, around the table, and it wasn't, it wasn't shown, but the first two round tables, obviously Stephen would often lead off with some sort of eulogy or, you know, speech. And it was like, amazing, this is great. Because the game plan going in was like, just do what Stephen does. Surely that'll work. And then it was like, mm. And then, or Jonathan would speak, or someone, you know, who's used to it all, knows where all the cameras are there. And I remember just being sat there like this.
11:27 Speaker 04 For like 10 minutes, my hands would be raised, they were all talking. And I think it was David who first pointed and said, "Are you okay?" I was like, "I'm just waiting for my turn to speak." I thought I'd have to put my hand up. And then when I did speak, it was like, "Hi guys, um, I've got a theory."
11:45 Speaker 03 No, but without giving anything away, you have named all the traitors.
11:48 Speaker 04 Hmm.
11:49 Speaker 03 You know, you've done it. No one else did it.
11:51 Speaker 04 Hmm.
11:51 Speaker 03 No, they haven't. You know, some of them-
11:53 Speaker 04 I mean, I made some mistakes along the way.
11:55 Speaker 03 Yeah, but honestly, all of them have made mistakes, you know. Let's be honest.
11:59 Speaker 04 Everyone's thick.
12:00 Speaker 03 Everyone was sitting there going, "Steve and Fy was gonna do this, David's gonna do..." None of them have delivered like we thought. You've done it. You've named them all. You should be amazing.
12:08 Speaker 04 Luck. I got very lucky with the timing of the shields. And you've also got, if you're fans of the show, you know that usually traitors tend to keep in the more, um, thick faithfuls towards the end.
12:21 Speaker 03 Stop putting yourself down!
12:23 Speaker 04 I'm not putting myself down. It's a fact. How dare you? It's the others. Nick Mohammed.
12:30 Speaker 04 David. Oh, God, don't even get me started on him.
12:35 Speaker 04 How do you assume I was talking about me? It's not Joe. I'm not thick.
12:39 Speaker 02 Would you like to be a traitor, Ange?
12:40 Speaker 03 Oh, no. Having watched this one, no. I think I'd wanna be a faithful.
12:43 Speaker 04 Yeah, can't tell what's more. I think it's great, it's Tressel being a traitor.
12:46 Speaker 03 Yeah, I think so.
12:47 Speaker 04 Although if you're a faithful, you've got to be working out all day. A traitor can just-
12:51 Speaker 02 Traitors got more control, haven't they?
12:52 Speaker 03 Yeah, that's-
12:53 Speaker 04 They're doing. But if I had my time again, I wouldn't be a traitor.
12:56 Speaker 02 I think you'd be quite good at it.
12:57 Speaker 03 I'd be quite good as a traitor. But I think- No, no, I think I would be.
13:01 Speaker 02 Not on the show.
13:02 Speaker 03 No, but I think I could be good as one. Cause yeah, I think I could bullshit away.
13:07 Speaker 02 Yeah, I think you could, yeah. Anyway, I can't wait for tonight.
13:11 Speaker 04 I will say this though, the amount of food.
13:13 Speaker 03 Oh.
13:14 Speaker 04 Oh. That was, to make it more food orientated, like the food. On dish, yeah.
13:18 Speaker 03 I thought, we thought you were about to tell us something. Like, no, don't tell us.
13:22 Speaker 04 Every time we've watched it, she's gone, "Why in every single shot are you eating?" And I went, that's all I did. I just ate. I put on eight kilos. No. During it. Respect. Oh my god, this is so much fun.
13:36 Speaker 02 Just give me more food. And how's the breakfast, because everyone gets very excited about the breakfast.
13:40 Speaker 04 Yeah.
13:40 Speaker 02 Is it good?
13:41 Speaker 03 Good.
13:41 Speaker 04 Uh, yeah.
13:43 Speaker 02 Yeah.
13:43 Speaker 04 Secret, you, you obviously have breakfast first.
13:47 Speaker 03 Oh, yeah.
13:48 Speaker 04 In your lodgings.
13:50 Speaker 03 Oh, of course, yeah.
13:51 Speaker 04 So I was like, double whammy.
13:53 Speaker 02 Wow.
13:54 Speaker 04 Get me in the breakfast room now.
13:56 Speaker 03 We all do tuck in though, you know.
13:58 Speaker 04 Well, you have to.
13:59 Speaker 03 Yeah.
13:59 Speaker 02 I noticed when Alan would be, and a few people when they're guilty, they do eat.
14:04 Speaker 03 Yeah.
14:04 Speaker 02 It's sort of, it's a good like barrier, isn't it? When someone's looking, they're like, mm, yeah, I mean, that's so interesting.
14:10 Speaker 03 So you're not talking because, yeah, you see, yeah.
14:13 Speaker 04 So when you're doing series two, I need to.
14:15 Speaker 03 Watch when he puts something in his mouth.
14:17 Speaker 04 How much you're eating.
14:18 Speaker 02 Yeah.
14:18 Speaker 03 Yeah.
14:18 Speaker 04 Okay, you're dancing around whether you've been asked to do it or not.
14:21 Speaker 02 No, I haven't.
14:22 Speaker 04 Hmm.
14:23 Speaker 02 No.
14:27 Speaker 03 Looking, looking.
14:28 Speaker 02 Was that good?
14:29 Speaker 03 Very good, very good.
14:30 Speaker 02 That was good.
14:32 Speaker 02 Joe, we're gonna do your food likes and dislikes.
14:34 Speaker 04 Come on.
14:34 Speaker 02 We always like to start dish with these.
14:36 Speaker 04 Yeah.
14:36 Speaker 02 And your loves are coleslaw. What makes great coleslaw?
14:40 Speaker 04 Well, I don't actually know what makes good, because I don't know how to make a coleslaw. Even though, I'm guessing it's quite easy.
14:46 Speaker 03 Yeah, it is quite easy.
14:47 Speaker 02 What makes great coleslaw?
14:48 Speaker 03 I think it's lots of mayonnaise in there.
14:50 Speaker 04 Oh, it's mayo in there?
14:51 Speaker 03 Yeah, yeah, mayo, yeah.
14:52 Speaker 04 What, every day's a learning.
14:55 Speaker 02 So you like coleslaw, buffalo wings, barbecue food, low and slow dishes.
14:58 Speaker 04 Yeah.
14:59 Speaker 02 Pulled pork and crackling.
15:00 Speaker 04 Yeah.
15:01 Speaker 02 And this is giving sort of Texan.
15:03 Speaker 04 Yeah, Texan.
15:04 Speaker 02 Into Texas?
15:05 Speaker 04 No.
15:05 Speaker 02 You'd love it.
15:06 Speaker 04 Would I?
15:07 Speaker 02 Yeah.
15:07 Speaker 04 Is it?
15:08 Speaker 03 It's that sort of food.
15:09 Speaker 04 Yeah.
15:09 Speaker 03 You'd love it. Lots of slow roasting.
15:11 Speaker 04 Yeah.
15:11 Speaker 03 Spicy, like a bit of spice.
15:13 Speaker 04 Mmm.
15:14 Speaker 03 Mmm.
15:14 Speaker 04 Mmm. Mild.
15:16 Speaker 03 Mild.
15:16 Speaker 04 Unless it's specifically buffalo wings.
15:19 Speaker 03 Right.
15:19 Speaker 04 And that buffalo sauce.
15:21 Speaker 03 Mmm.
15:22 Speaker 04 All the other heats.
15:23 Speaker 02 Mmm.
15:24 Speaker 04 Not great with it. I don't mind the occasional chili in my Vietnamese banh mi.
15:29 Speaker 03 Okay.
15:30 Speaker 04 But not like, oh god, background chili.
15:34 Speaker 03 Not killing you, man.
15:35 Speaker 04 Yeah, not killing it.
15:36 Speaker 03 A little bit of heat.
15:37 Speaker 04 Well, this is what, uh, where's the milk?
15:39 Speaker 02 Joe's likes obviously have inspired what we're having today, Ange.
15:41 Speaker 03 Yes, yeah.
15:42 Speaker 02 And what are we having today?
15:43 Speaker 03 We're having some tacos.
15:45 Speaker 02 Yes, delicious.
15:45 Speaker 03 With some pulled pork and then some coleslaw with some mint and coriander.
15:50 Speaker 02 Mmm.
15:51 Speaker 03 A little bit of chili if you would like it, a little bit of jalapeno.
15:54 Speaker 04 A little bit of warmth.
15:55 Speaker 02 A little bit of warmth. You don't want to overpower it. The only dislike, Joe, that we, we got from you was cockles.
16:01 Speaker 03 Oh.
16:01 Speaker 04 I don't know, I don't think I've had a cockle. Do you like a cockle, Ange?
16:04 Speaker 03 I do like a cockle.
16:05 Speaker 04 Yeah?
16:05 Speaker 03 Yeah.
16:06 Speaker 04 Why do I eat now?
16:07 Speaker 03 Something you have at the seaside.
16:08 Speaker 04 Yeah, and they're like the little.
16:10 Speaker 03 Tiny little ones.
16:11 Speaker 04 Tiny little things you have with a cocktail stick.
16:13 Speaker 03 Exactly, like, and they're good when they've got loads of vinegar on them, like.
16:16 Speaker 04 They're mingin'.
16:17 Speaker 03 All right, Joe.
16:18 Speaker 04 They are, oh my, my wife.
16:20 Speaker 03 I'm not giving you them now, Joe.
16:21 Speaker 04 Oh god, thank you. Don't worry, we're not gonna do, we don't do that, don't worry. The panic set in, I went, where are the cockles? Don't worry.
16:28 Speaker 02 I bet they've got welks as well. I'm like, oh no. It's just the, just the things you liked.
16:33 Speaker 03 Yes, yeah, just the things you liked.
16:35 Speaker 02 And, and before we eat, we heard that you wanted to talk to Ange about carbonara.
16:39 Speaker 03 Oh, go on, tell me.
16:41 Speaker 04 Yeah, well, I'm, you know, I fancy myself as a bit of a carbonara extraordinaire.
16:47 Speaker 03 Okay.
16:50 Speaker 04 That's what I think I am.
16:51 Speaker 03 Yeah, go on, what, how do you make your carbonara?
16:53 Speaker 04 So I do equal, uh, amounts of pecorino.
16:57 Speaker 03 Yeah.
16:57 Speaker 04 And Parmesan.
16:59 Speaker 03 Yeah, lovely.
17:00 Speaker 02 Yes.
17:00 Speaker 03 Yeah.
17:00 Speaker 04 Um, grated.
17:02 Speaker 03 Yep.
17:02 Speaker 04 With, uh, three eggs, egg, egg, um, yolks. I do the pasta.
17:08 Speaker 03 Yeah.
17:09 Speaker 04 I, I fry the, um, what are the little chunky bits?
17:12 Speaker 03 Like the lardons or the pancetta?
17:14 Speaker 04 Pancetta, obviously pancetta. And then, uh, but I also, cause I wanna get the protein as well.
17:19 Speaker 03 Yeah.
17:19 Speaker 04 I do chicken thighs chopped up, like really nice and small.
17:23 Speaker 03 Right.
17:23 Speaker 04 Um.
17:24 Speaker 03 In with the pancetta?
17:25 Speaker 04 In with the pancetta.
17:26 Speaker 03 Okay.
17:27 Speaker 04 Then I mix it in with the pasta.
17:28 Speaker 03 Yeah.
17:29 Speaker 04 And then, once that's all done, I put in that mixture, the cheesy egg mixture, last minute, off the hob.
17:36 Speaker 03 Yeah.
17:36 Speaker 04 So it doesn't like go scrambled egg.
17:38 Speaker 03 Very good, very good.
17:39 Speaker 04 Originally, I was panicking like, oh, is this gonna make the kids poorly? Cause it's raw egg and stuff like that. But no, no is right, Ange. And then I chuck a load of more.
17:49 Speaker 03 Any black pepper in there?
17:51 Speaker 04 The kids don't really like pepper.
17:52 Speaker 03 Oh, right. So it's for, okay, I get that.
17:53 Speaker 04 The kids get a bit weirded out when they're like, what's this stuff on there?
17:56 Speaker 03 Okay, fair enough. It sounds delicious, Joe.
17:58 Speaker 04 Is that good?
17:59 Speaker 03 Yeah, that's very good, because you haven't done what a lot of people do and add cream.
18:02 Speaker 04 Why would you add cream?
18:03 Speaker 03 Exactly, Joe.
18:04 Speaker 04 You don't add cream.
18:05 Speaker 03 You're asking that question all my life. You do not add cream.
18:07 Speaker 04 Why? That's lazy.
18:08 Speaker 03 Lazy, very lazy.
18:09 Speaker 02 They think it's creamy, but it's not creamy.
18:11 Speaker 03 It's not. It's the eggs with the cheese that make it that creamy.
18:14 Speaker 02 So why, so the egg is all right to eat raw egg because of the pasta's so hot?
18:18 Speaker 03 Yeah, but the pasta's so hot and it's cooked it in a way. By the time you eat it, it's fine.
18:23 Speaker 02 Yeah.
18:23 Speaker 03 Yeah. It's a nice organic egg. It's gonna be delicious. There you go.
18:26 Speaker 02 Delicious, yes, Joe. So I can continue to pull myself a...
18:30 Speaker 04 That is the way to do it.
18:31 Speaker 03 Doing it. You did nothing wrong, Joe.
18:33 Speaker 02 I think that's the first time a guest has given a recipe.
18:37 Speaker 04 Had not been predicted.
18:38 Speaker 02 And Angela's like, wow, I would have loved it.
18:41 Speaker 04 Well, Angela did say about black pepper.
18:43 Speaker 02 Yeah, she did say a bit of black pepper. Yeah.
18:45 Speaker 04 Okay. Is it, hang on, is there a white pepper?
18:48 Speaker 02 There is a white pepper.
18:49 Speaker 03 White and black, yeah.
18:49 Speaker 02 Yeah.
18:50 Speaker 04 Why don't we ever have white pepper? What is that?
18:52 Speaker 03 Lots of people have white pepper or things. I don't know. Black pepper's just come into it, hasn't it? Everyone starts to use it. You can use white pepper.
18:57 Speaker 04 I just, ah, stop.
18:59 Speaker 02 Stop, stop with that pepper. But what, you were talking about how you do like white pepper with something.
19:05 Speaker 03 White pepper's good with fish. Like, if you poach fish, it's good to have white pepper because it's just a different seasoning. It does taste different. Poach fish, you know, if it's done nice, Joe, it's nice, honestly.
19:16 Speaker 04 What's fish do you poach?
19:17 Speaker 03 I do it with cockles. No, I'm joking.
19:20 Speaker 02 That's for later. That's for later. Now, one thing you didn't mention, but we have read in other Joe interviews, which we have been reading all week.
19:28 Speaker 04 The panic sets in, yeah.
19:29 Speaker 02 Is your love of chocolate, because you spoke about it in interviews before with true passion.
19:34 Speaker 04 Yeah.
19:35 Speaker 02 Not on the list, but what sort of form of chocolate are we talking? Any? Or are you specific? Any?
19:40 Speaker 04 Any. Even dark. Like, oh, I'm really into it at the minute, the...
19:46 Speaker 04 The chocolate orange dark lind bar.
19:48 Speaker 02 Uh huh.
19:48 Speaker 04 That you get, think, because in my head, I think I read somewhere that dark chocolate's healthy for you.
19:54 Speaker 02 Yeah.
19:55 Speaker 04 Yeah, it's full of antioxidants and stuff like that. So I go, I'll have a kilo of that.
20:02 Speaker 02 My heart, I love it.
20:03 Speaker 04 Yeah, my heart.
20:03 Speaker 02 I think like red wine also got that, like people like drink red wine and eat chocolate and they're like.
20:07 Speaker 04 Yeah, healthy. Kilo of dark chocolate and a pint of red wine and.
20:11 Speaker 02 Hello.
20:12 Speaker 04 Look at me.
20:13 Speaker 02 Hello.
20:14 Speaker 04 Not sumo.
20:16 Speaker 02 Not yet.
20:16 Speaker 04 Yet.
20:17 Speaker 02 Not yet. We will be. And then outside of the carbonara, how are your cooking skills? Do you like to cook?
20:22 Speaker 04 I love cooking.
20:23 Speaker 02 Yeah.
20:24 Speaker 04 I can follow a recipe.
20:26 Speaker 02 Hmm.
20:26 Speaker 04 I can't really, I haven't got like the creativity or the knowledge to just like.
20:33 Speaker 02 See what happens.
20:34 Speaker 04 Yeah.
20:34 Speaker 02 Yeah.
20:34 Speaker 04 Well, you were a sous chef for a bit, right? No, I need some definition on what a sous chef is.
20:41 Speaker 02 So what was your kitchen experience?
20:43 Speaker 04 Uh, I used to work at Bateman's Tea Room, you know where Bradshaw Kipling used to live?
20:50 Speaker 02 No.
20:51 Speaker 04 Oh, I thought that was common knowledge. It's like a national, um, what's the national places people go to? National Trust.
20:59 Speaker 02 National Trust?
21:00 Speaker 04 It's a National Trust place.
21:01 Speaker 02 Really? Okay.
21:02 Speaker 04 And they got a tea room there and my ex-girlfriend's mum was the chef there and she'd do all the, and then I used to do like the scone mixing or chopping the salad and, but I ended up getting sacked from there.
21:16 Speaker 02 Why did you get sacked?
21:18 Speaker 04 Because I used to nick the cakes.
21:27 Speaker 02 How big a cake were you getting?
21:28 Speaker 04 What, just the whole thing?
21:29 Speaker 02 Going or like?
21:30 Speaker 04 No, like the whole, it'd be like a, it'd be like a lemon drizzle cake. Um, I would have to take the bins out at the end, like, and I'd go, okay, do that. And as I'd do that, there'd be like a section of cakes ready for tomorrow and I would just take a cake or two, maybe the coffee and walnut.
21:48 Speaker 02 Um.
21:49 Speaker 04 Good choice that. And then I'd wrap it up, take it with me, hide it behind the bins.
21:55 Speaker 04 And then I'd take it home and tuck it into.
21:59 Speaker 04 I think one day I didn't do the bins and they did and they were like, what's this?
22:03 Speaker 02 Why is there a cake here?
22:04 Speaker 04 I was like, oh. I don't know how that got there. Yeah, so. That was my experience.
22:11 Speaker 02 That was your experience, yeah.
22:12 Speaker 04 Of sous chefing.
22:13 Speaker 02 We were talking before you came in about rugby. I did a project on rugby at school.
22:19 Speaker 04 What do you mean a project?
22:21 Speaker 02 I had to do a project about a sport and I picked rugby.
22:24 Speaker 04 What was the project?
22:25 Speaker 02 Well, I used to have to sort of do like what's his rugby? And I did a little project, bought my magazines, caught everyone out, stuck them in there.
22:32 Speaker 04 How did it go for you?
22:33 Speaker 02 Wrote the rules, union v league, how many players were in each and stuff like that.
22:36 Speaker 04 Do you still know now?
22:38 Speaker 02 No.
22:38 Speaker 04 Okay.
22:39 Speaker 02 We just discussed it before you came in. I was like, one's got nine, one's got 11. Someone was like, no, they don't.
22:43 Speaker 04 One's got nine, one's got 11?
22:45 Speaker 02 One's got 13, one's got 15.
22:46 Speaker 04 Nice. Have you just been fed those answers again?
22:49 Speaker 02 Yeah, mate, here, please. But how did you get into it? How did you fall in love with rugby when you were younger?
22:56 Speaker 04 When I was younger, I was like, well angry and well like aggressive, way more than what I am now. I have these like bouts of anger and it was trying to, my parents would struggle to like, get me to do something to channel that. And I remember them taking me to karate to try and think of how to channel it. But then I'd come back and I'd add some new moves to beat my sisters with. So that didn't work.
23:19 Speaker 02 It was worse.
23:19 Speaker 04 Yeah, worse.
23:20 Speaker 02 Yeah, it's like trained.
23:21 Speaker 04 Yeah, they've trained me. I'm an assassin now.
23:25 Speaker 04 See what I mean? And then a mate of mine said, oh, you're quite big and thingy. Why don't you come try rugby? And my dad had played like locally, you know, more for the sort of social side of it and the drinking culture around it. So the rugby was about, but it wasn't massive. And a mate of mine was like, oh, why don't you come play for us? It'd be great. And I was like, okay, this is great.
23:49 Speaker 02 What age was that?
23:50 Speaker 04 About 12. And I went from being told off all the time for whacking people to then playing rugby, where I was praised for whacking people. And I, yeah, go on, do it again. I'm like, this is so confusing for a child. You're one minute you're telling me off, next minute you're praising me. What do I do here? And I just fell in love with the chaos of it. I was like, this is a great way for me on a Sunday morning to go and channel it. Yeah, and then somehow ended up getting a contract when I was sixteen, seventeen. Growing up, I didn't, it was never like a life dream to be a rugby player. I wanted to be an actor. I was always like, oh, let me get on the stage.
24:29 Speaker 02 Did you ever do it?
24:31 Speaker 04 I got Ronnie, the bus driver, at the school play on Our Day Out. And I had a so.
24:40 Speaker 02 That's a very serious play.
24:41 Speaker 04 Sorry, there was someone giggling in the audience. And I got a solo. Yeah, I ended up singing Mustang Sally.
24:48 Speaker 02 Oh, yeah.
24:49 Speaker 04 Forgotten the words, so I can't do it again now. And I love that. But then rugby sort of became a bit of a stage. I was like, oh, well, this is a different type of stage. This is good. I can play this character a bit or a version of me. And that was sort of what I did. And then ended up playing a helmet most of the time. Um, mainly because that's what came naturally to me.
25:12 Speaker 02 Yeah, yeah.
25:13 Speaker 04 Yeah, it was good.
25:14 Speaker 02 I remember doing it at school. I was there to do PE. And yeah, I had to go and do rugby.
25:19 Speaker 04 Not like it.
25:20 Speaker 02 Oh, no.
25:21 Speaker 04 No.
25:21 Speaker 02 Like, huh, it's cold.
25:23 Speaker 04 No.
25:23 Speaker 02 I remember our school is like a comprehensive in Oldham. Once they said, we're gonna do, um, what's it called? Jousting?
25:30 Speaker 04 On horseback?
25:31 Speaker 02 No, not jousting. What's it called?
25:33 Speaker 04 Fencing.
25:35 Speaker 02 Fencing. No, not jousting. Yeah, fencing. Fencing. But they only had two fencing costumes. So the PE lesson would be, get in a queue.
25:44 Speaker 04 No.
25:45 Speaker 02 Get in a queue, and then everyone would go like that. And then they'd have to take the whole outfit on and the next person would get in. I am not on my life. So we'd queue up for like forty-five minutes. And then you put it on and go like that, and they go next. And that was our PE.
26:00 Speaker 04 Oh, wow.
26:00 Speaker 02 So nearly a great fencer, but you have rugby.
26:02 Speaker 04 Nearly a great fencer. That was quite a big jump.
26:09 Speaker 02 So we're having jalapeno honey pulled pork with lime slaw.
26:13 Speaker 04 Oh, that's how you say it, is it?
26:14 Speaker 02 What? Jalapeno?
26:16 Speaker 04 Yeah.
26:16 Speaker 02 What do you say?
26:17 Speaker 04 Jalapeno.
26:18 Speaker 02 Not jalapeno. Um, so tell us what we've got here, Ange. How did you make this delicious?
26:25 Speaker 03 So the pulled, so you've got pork shoulder.
26:28 Speaker 02 Mm-hmm.
26:28 Speaker 03 And we've made a lovely marinade with some garlic, clear honey, some paprika, oregano and cumin, some tabasco and some jalapenos, these jarred jalapenos, if you want any more.
26:40 Speaker 04 Jalapenos.
26:41 Speaker 03 Jalapenos and sea salt. And we've mixed that all together and we've studied the pork shoulder with the jalapenos. So that we've poked them through it.
26:49 Speaker 02 Mmm.
26:49 Speaker 03 And then we marinated it for overnight and then the next day cooked it, um, all together and added some beer into it. So it cooks in the marinade and the beer for about four hours until you can pull it all away and then, you know, and you've got a little bit of the juice and then just heat it up in a little bit of the juice.
27:06 Speaker 02 Mmm. Oh, yeah. I love you.
27:10 Speaker 03 Oh, love you too, Joe.
27:12 Speaker 02 There's so much flavour and pepper.
27:14 Speaker 04 Are those cameras still on?
27:16 Speaker 03 Yes.
27:16 Speaker 04 Are you ****?
27:21 Speaker 02 That is so tasty, the meat, because sometimes it can just be a bit fine.
27:25 Speaker 03 A bit fine.
27:25 Speaker 02 And sometimes you need all the extra stuff.
27:27 Speaker 03 To make it taste.
27:28 Speaker 02 To make the meat taste of something, like you want to put like avocado or sour cream or like hot sauce or something. That is so, so tasty.
27:36 Speaker 03 Hmm.
27:36 Speaker 02 Why is the pork shoulder the best meat to do?
27:41 Speaker 03 Oh, because it's lovely and fatty.
27:42 Speaker 02 Hmm.
27:43 Speaker 03 And, you know, what you want is something that when you cook it down, it exudes all that fat and flavour from it. So that's why you use the shoulder. You wouldn't ever use a lean peaks because you want to cook it for four hours so you can pull it all apart. So that's why you need something fatty with loads of sinews through it.
27:57 Speaker 04 The more, the more fat, the better.
27:59 Speaker 03 Yeah, exactly, yeah. And like, you're like, you love slow and long. I think that's the best way to cook meat.
28:04 Speaker 04 Render it right down.
28:06 Speaker 03 Yeah, exactly, because you want all that flavour, you see.
28:08 Speaker 02 So good.
28:09 Speaker 03 There you go.
28:09 Speaker 02 Thank you. And then tell us about this slaw.
28:11 Speaker 03 And then the slaw is just red cabbage, white cabbage, either slice your cabbage right really thin or on a mandolin, that machine that you slice it very thinly.
28:21 Speaker 02 Not the instrument.
28:25 Speaker 02 You've got some really strange techniques going on here. I was gonna go back and try it. Get my mandolin out.
28:32 Speaker 04 Who's got a mandolin?
28:34 Speaker 03 And then, um, the white cabbage and red cabbage, mix that together, salt it, and then leave it soaked, not soaked, but just rest for about an hour. And what it does is takes all the water out of the cabbage, so you get this crunchy slaw. Then you add your carrot into that, and then you add your lime juice and lime rind, and then finish with mayonnaise. You can make the base before, the night before, and then just finish it with the mayonnaise.
28:57 Speaker 02 And can you just leave it in the citrus for however long you want?
29:00 Speaker 03 Yeah, I did this, I grated it all yesterday, so today I just finished it with the mayonnaise.
29:04 Speaker 02 Oh, really, really good. Thank you so much.
29:06 Speaker 03 It was a pleasure. There's plenty more.
29:08 Speaker 02 And we've gone for a corn taco with it.
29:09 Speaker 03 A corn taco, yeah.
29:11 Speaker 02 But you can also have it with, like, maybe like a brioche bun or something, yeah? That would be quite good. Mashed potato should be good. Mashed potato? Yeah, don't you think? What, like, as the case is? No, no, like, how does that work? Yeah, just in your hands. More like, more like mashed potato with, like, the meat on. Oh, okay. More like a stew. Like a stew. Without the stew, right. You'd use a fork. Yeah, you'd use a fork for that, don't worry. Not with your hands, like the man, yeah.
29:38 Speaker 03 I think the taco works.
29:39 Speaker 02 We've also gone for a white wine pairing with this, a Laurin Miquel, which has got lovely, rich peach flavours, notes of apricot in it as well. Mmm, I sense that.
29:51 Speaker 03 Do you feel that, Joe? Have you tried that? Mm-hmm. Goes exceptionally well with pulled pork and a spicy, sweet glaze.
29:56 Speaker 02 Yeah, it's delicious. Not lying. If you wanna get that wine, or this recipe, or the ingredients, waitrose.com/dishrecipes is where you will find all that information. That is good. This is quite a good one to do over Christmas, people coming over, because...
30:11 Speaker 03 Nice bonfire one, Halloween.
30:12 Speaker 02 Yeah, and any major event that Joe likes.
30:15 Speaker 03 Any major holiday.
30:16 Speaker 02 Because I don't wanna...
30:17 Speaker 04 I'll do them all now.
30:18 Speaker 02 You'll do them all?
30:19 Speaker 04 Nick infected me, I'm gonna do them all.
30:22 Speaker 02 Yeah. Burns Night soon, oh.
30:24 Speaker 04 What's Burns Night?
30:26 Speaker 02 A haggis. Haggis? Mm-hmm.
30:28 Speaker 03 It's delicious. You'd love haggis, I think.
30:30 Speaker 02 Mmm, why?
30:31 Speaker 03 Why?
30:31 Speaker 02 Let's explore that.
30:32 Speaker 03 It's got, well, it's full of protein.
30:35 Speaker 02 Mmm, well played.
30:36 Speaker 03 Yeah, look, protein. There's grains there, so there's a bit of nutrition there.
30:39 Speaker 02 Again.
30:40 Speaker 03 And it's got a nice bit of pepper. And I think you're a HP sauce man.
30:45 Speaker 02 I'd like a bit of HP, yeah.
30:46 Speaker 03 And you can serve it with HP sauce.
30:48 Speaker 02 There you go.
30:48 Speaker 03 There you go. Mashed potato, sweet, what's not to like?
30:52 Speaker 04 As much as I love you, and the way you've put it.
30:55 Speaker 03 You have sold me.
30:57 Speaker 04 No, haggis, black pudding.
30:59 Speaker 02 I love that.
31:00 Speaker 03 Oh, I love black pudding.
31:01 Speaker 04 Oh.
31:02 Speaker 03 Oh, Joe.
31:03 Speaker 04 Anything like venison, or um.
31:07 Speaker 03 Gamy and.
31:08 Speaker 04 Anything gamy that actually tastes like.
31:11 Speaker 02 He just likes the game, no game.
31:18 Speaker 04 Just likes the game.
31:19 Speaker 02 The game.
31:20 Speaker 04 And hey.
31:21 Speaker 03 Did you not feel that? Look, they went like that. I thought I was on Traitor's End.
31:24 Speaker 04 I know.
31:25 Speaker 02 The table, the round table.
31:29 Speaker 04 We should go back to rugby chat because I know you're desperate to talk about it, Ange. I don't actually want to talk about rugby, but I guess. We've got to do a little bit. Well, we found a food relation to rugby because one of your, oh, the nickname you had on the pitch was croissant.
31:44 Speaker 04 Right?
31:46 Speaker 03 Why was that?
31:47 Speaker 04 Because my nose looks like a French pastry. So they just went croissant nose. It's the same. What? For any nickname. How do you say croissant? Am I saying it right?
31:57 Speaker 03 Right, yeah.
31:57 Speaker 04 I don't know why we do say it like that, but we will do.
32:00 Speaker 03 But I think, I know you don't want to say you don't want to talk about rugby, but it's more now, I think, how any sportsman, but even especially someone like yourself who's so successful at their sport. How then, when you're, no, but sportsmen retire young. You're in your 30s, a lot of people.
32:13 Speaker 04 Yeah.
32:13 Speaker 03 What do you do afterwards, I think, and it's how you sort of navigate that. And I think, you know, you've done a pretty good job. And how do you decide that? You know, because you must feel that limit. Once you're playing the rugby and you know you're retiring, you know, your knees are getting, you know, you're not fit enough anymore.
32:28 Speaker 04 Right, Ange.
32:29 Speaker 03 Well, it's true though. I don't mean it lastly.
32:32 Speaker 04 You know.
32:33 Speaker 03 You know.
32:34 Speaker 04 Can't get up the stairs, Mark. We're going to wait your foot on. All that lot. It's fine. No, I know what you meant.
32:40 Speaker 03 Yeah, thank you. Thank you, Joe. It's a bunch of arseholes this one.
32:44 Speaker 04 Yeah, arseholes. Arseholes is the word of the episode. Christmas is for arseholes.
32:52 Speaker 04 Sorry. Anyway, you know what I'm asking. Yeah, retirement, like, it should be renamed. Yes, that's true. To unemployment. Yes, fair enough. Because whenever I go, oh, how's retired life? I'm like, well, I'm not at home in my smoking jacket, you know, waiting to do some more gardening. I'm at home going, ah. I've got four kids. Yeah, I've got four. How do I pay the bills for the next thirty, forty years? Like, what do I do? Like, also the identity piece where you go, well, I was Joe the rugby player. And now I don't play rugby. Yeah. Well, what am I then? Yeah.
33:27 Speaker 02 So the world kind of is your oyster, you know? You've been dabbling in the telly, of course. And of course, like broadcasting, and now you have a podcast as well.
33:36 Speaker 04 Podcast, yeah. So I had a podcast before.
33:38 Speaker 02 Yeah.
33:39 Speaker 04 Um, and that ended in the, in the back end of the summer. And now I'm gonna try my hand at more like character led, where I get to play a little bit of a version of myself. Yeah. Okay. So tap it into the acting that I wanted to get into. And so I'm gonna be like a pseudo psychologist. Right. And get people in to ask all different random questions, like quirky questions. Okay. If you were a fruit. What fruit would you be? What fruit would you be and why?
34:07 Speaker 02 Right.
34:08 Speaker 04 Rather than just, oh, where did you grow up? What did you do? Yeah, yeah, yeah. And just hit them with the element of surprise. Yeah. And, you know, I hope it works. So, yeah, I'll give that a go.
34:19 Speaker 02 Joe Marlowe will see you now.
34:21 Speaker 04 Joe Marlowe will see you now. I wanted doctor, but legally, I don't think I can actually be cast as a doctor. Put some initials on it.
34:28 Speaker 02 Doctor Joe Marlowe.
34:30 Speaker 04 I think that would be Dr. Joe Marlowe.
34:32 Speaker 02 And you've all been like interested in people and curious about how, how people work.
34:38 Speaker 04 Yeah, I have now.
34:39 Speaker 02 Yeah.
34:40 Speaker 04 In the like, I'd say the, the back end of my rugby career in this part of my life. The front end, couldn't stand them.
34:47 Speaker 02 Uh huh.
34:48 Speaker 04 Like, people hated it, absolutely hated it, couldn't get my head around, even in the small rugby bubble, like, fans after a game wanting a photo, I would just know. Wow. Tell them where to sunshine, like, really quite rude and unpleasant. Um, I just couldn't get my head around it. I didn't like it. Even though I was also an attention seeker narcissist, it was quite confusing that. I didn't like any of that side of it. And then just always wanted to go home and crawl under a rock, really.
35:20 Speaker 03 What's changed?
35:21 Speaker 04 Covid, actually. We were still lucky to play through Covid. A lot of people lost jobs and, and, and stuff, but we got to play, but it was in empty stadiums.
35:30 Speaker 03 Yeah.
35:31 Speaker 02 Hmm.
35:32 Speaker 04 And I was like, this, I thought it'd be all right. I was used to think, I'll just play rugby for the money. You know, it's an easy way to make money. Let's do this or that. Empty stadiums, soulless, and it quickly dawned on me. I was like, I don't. I don't play just for, I play for the interaction, the, the sort of, the love and the noise of a stadium. All that entertainment.
35:53 Speaker 03 But you're also like Nick, I think, that you're both very interested in listening to other people. You're curious, you know, and you saw that on The Traitors, you know. That's why when you say, oh, no one listens to you, because you also, not step back, but you were curious about other people. And you asked all, you would read well, you see.
36:11 Speaker 02 Um, well, you can listen and watch. Joe Marlowe will see you now, right now. You could listen to this or watch it and then listen or watch Joe after this.
36:21 Speaker 03 Joe Marlowe, yeah.
36:21 Speaker 02 Yeah. Nailed it. Yeah.
36:23 Speaker 03 Nailed it. Love that.
36:25 Speaker 02 Good that, wasn't it?
36:29 Speaker 02 Um, shall we do Joe Marlowe's fast food quiz?
36:32 Speaker 03 Yeah.
36:32 Speaker 02 Yeah. Let's do it. Come on. Yeah. Okay. Spoke some energy in the room. Okay. It's Christmas. He hates it. Uh, we're gonna do your fast food quiz now, Joe. All you've got to do is answer this quick fire.
36:48 Speaker 04 Quick.
36:49 Speaker 02 But quick.
36:49 Speaker 04 Quickly then.
36:50 Speaker 02 Get on with it. Okay, you ready? What's your favourite way to eat eggs?
36:54 Speaker 04 Scrambled, but in a bam, in, in a, uh, uh, what's the thing we?
36:57 Speaker 03 Bay Marine?
36:58 Speaker 04 A Bay Marine.
36:59 Speaker 02 Bay Marine?
36:59 Speaker 03 Wow, you made it in a Bay Marine?
37:01 Speaker 04 Yeah, my wife, she's like, can you hurry up?
37:03 Speaker 03 Yeah, I am with her there.
37:04 Speaker 04 No, this takes time.
37:05 Speaker 03 Uh, sandwich filling.
37:06 Speaker 04 Ooh, tuna. Yeah, oh, there's so many, but tuna. I really like tuna, but it has to have cucumber, like a little bit of crunch.
37:15 Speaker 03 Yeah, with you there.
37:16 Speaker 02 Uh, what is your favourite form of potato?
37:18 Speaker 04 Oh.
37:22 Speaker 04 I do love potatoes. It would have to be a jacket. No jacket. Like a really crispy skinned jacket.
37:28 Speaker 02 I like that you had a sort of daydream fantasy moment about potatoes there. You're like...
37:32 Speaker 04 Yeah, have you got, have you, have you got any?
37:34 Speaker 02 I've got some. We'll give you some.
37:35 Speaker 04 Okay, great. Exactly.
37:36 Speaker 02 Yeah.
37:37 Speaker 04 What's your favourite herb? I don't really use it. What do you put on potato? Rosemary. Rosemary, there you go. Yeah, my kids hate it when I do it, but they make excellent for the vegetables. Yeah, the best. Uh, what's the best crisp? Anything that's prawn cocktail. Mmm. Uh, or, uh, salt and vinegar discos. Oh, yeah. Cause they're basically just burn a hole in your tongue.
37:57 Speaker 02 Yeah. What is that about? They're dangerous. Oh, they're amazing. Yeah.
38:00 Speaker 04 So good.
38:01 Speaker 02 Yeah.
38:01 Speaker 04 Or actually, uh, Quavers as well. Quavers, okay.
38:05 Speaker 02 Yeah.
38:05 Speaker 04 Or Pringles. The whole thing. Skips, yeah, but they're not, like, there's not enough to them, so you have to... It's not until like 10 bags in where you're like...
38:15 Speaker 04 Try a different one then. They're just mint. Uh, what's your favourite kitchen utensil? I love a whisk. Okay. I do love a whisk. I should choose knife. I like my knives. Okay, alright. I really love knives. But whisk, I like a whisk. Whisk, like a whisk. Uh, Joe, what is your favourite Sunday roast?
38:31 Speaker 02 Oh. I don't like a Sunday roast.
38:33 Speaker 04 Don't tell me you don't like Sunday roast.
38:34 Speaker 02 I thought there was no judgement here.
38:35 Speaker 04 No, there's not.
38:37 Speaker 02 Well, edit out the judgement. Don't worry.
38:38 Speaker 04 Okay, it would be pork.
38:40 Speaker 02 Pork, okay.
38:41 Speaker 04 Okay. Hacks, crackling.
38:42 Speaker 02 Yeah, yes.
38:43 Speaker 04 Crackling involved.
38:43 Speaker 02 Okay.
38:44 Speaker 04 Even if it was just crackling. You'll be happy with that. With no project, just crackling.
38:47 Speaker 02 Joe, that was your fast food quiz.
38:49 Speaker 04 Well done. Thank you. Yeah, well done.
38:51 Speaker 02 Well done.
38:54 Speaker 04 Um, Joe, we come to the end of the show question. Oh, Joe, you've been amazing. For your chance to win the Waitrose goodie bag, which is right here.
39:02 Speaker 02 Wow, I love the lights on the trolley, eh?
39:05 Speaker 04 Iranu.
39:06 Speaker 02 Wow.
39:06 Speaker 04 Iranu.
39:09 Speaker 04 The tray from the back of the room, please. Okay, to win the goodie bag, just take part in our own assessment. We're gonna do a chocolate... I have to open the packet. Sorry.
39:25 Speaker 02 You ready?
39:25 Speaker 04 Yeah.
39:26 Speaker 02 Okay.
39:26 Speaker 04 I don't think she is.
39:27 Speaker 02 Yeah.
39:28 Speaker 04 No, I think she is.
39:29 Speaker 02 You're gonna take part The giggles. in a chocolate biscuit assessment. Angela is gonna hand you a box of chocolate biscuits.
39:36 Speaker 04 Oh.
39:37 Speaker 02 Please.
39:38 Speaker 04 Thank you.
39:38 Speaker 02 That's alright. Just like your podcast, we are reading you through biscuits. And please pick your favourite two biscuits and tell us what both of these biscuits say about you, Joe Marla.
39:50 Speaker 04 I'm drawn to the gold milk chocolate and orange cream shortcake.
39:54 Speaker 02 What do you think that says about him, and drawn to the gold?
39:57 Speaker 03 I think he's what, he's the celebrity side of him now. He wants all that glamour, don't he?
40:01 Speaker 02 Oh, I was thinking more sport, the accolade, the gold medal, the number one.
40:05 Speaker 03 Yeah.
40:05 Speaker 04 Or in considerable debt and needs a load of money.
40:08 Speaker 02 Yes.
40:10 Speaker 05 Which may be true.
40:12 Speaker 04 Be realistic about this.
40:13 Speaker 02 Be realistic, okay.
40:14 Speaker 04 Because for a minute I thought it was actual gold. That's why I was drawn to it. I went, oh my god, quid's in here, this is fine. Uh, but also, I'm drawn to it because I love shortcake.
40:24 Speaker 03 Yeah.
40:25 Speaker 04 I love an orange, but also the wrapping.
40:27 Speaker 03 Mm.
40:28 Speaker 04 You know, like, this is what I look like on the outside. This is what you see.
40:32 Speaker 02 Yes.
40:32 Speaker 03 Yeah.
40:33 Speaker 04 With no clothes on. Melted wheelie bin.
40:40 Speaker 04 That move, that's you.
40:42 Speaker 02 Layers.
40:43 Speaker 03 Layers, layers, layers.
40:45 Speaker 02 Okay, what second biscuit are you drawn to, Joe Marla?
40:47 Speaker 04 The milk chocolate shortcake ring. I think you'd struggle to call this a biscuit because of the level of chocolate that is around it. I think scientifically, this is actually just a chocolate bar.
40:59 Speaker 02 Yeah.
40:59 Speaker 04 With the tiniest little bit of shortcake.
41:01 Speaker 03 Yeah.
41:02 Speaker 04 And I'm here for that.
41:03 Speaker 02 Mm-hmm.
41:03 Speaker 03 Okay.
41:04 Speaker 04 I used to be in charge of the contraband when we go away with England. Obviously, you know, this is what's all put on the bar. And I'd nip down to the nearest weight shows and just fill all my bag with these cookies.
41:18 Speaker 03 No.
41:18 Speaker 04 With these cookies, and they'd be texting me, boys, where is he? Where is he? Where is he? Come to my room, come to my room. And then they'd all just send to my room, just to eat all of these biscuits.
41:28 Speaker 03 Wow.
41:28 Speaker 04 So this is bringing back some really fond memories. Um, and also quite a lot of money that I wasted.
41:37 Speaker 05 Hence the gold biscuit.
41:38 Speaker 04 Hence the gold biscuit to pay it all back, so.
41:40 Speaker 02 So that's why. Well, that is a great sell on the biscuits.
41:43 Speaker 03 Love it, great sell it, I love that.
41:45 Speaker 04 They're really good.
41:46 Speaker 02 Really good.
41:46 Speaker 03 They're all for you, Joe.
41:47 Speaker 04 They're all for you, Joe. And the goodie bag is yours as well, Joe.
41:50 Speaker 03 Yeah.
41:53 Speaker 02 Quite like Biscuit Analysis.
41:55 Speaker 03 I like that, yeah.
41:56 Speaker 02 Biscuit Analysis.
41:57 Speaker 04 Yeah, really good.
41:58 Speaker 02 Good. There it goes. Yeah, when I first read that, I was like, what are they on about? What, we got that? Yeah, I liked it, Biscuit Analysis.
42:04 Speaker 03 Joke-a-dit. He's the man.
42:06 Speaker 02 And Joe, thank you so much.
42:07 Speaker 04 Thank you for having me.
42:08 Speaker 03 You've been brilliant, thank you.
42:10 Speaker 04 The company was great.
42:11 Speaker 03 Thank you.
42:12 Speaker 04 Dark and Stormy, great.
42:13 Speaker 02 Yeah.
42:13 Speaker 04 Ambiance, fantastic.
42:15 Speaker 03 I love this.
42:16 Speaker 04 The coolness, important, because it didn't make too much noise for the record.
42:20 Speaker 03 Yeah.
42:21 Speaker 04 But enough to keep me cool.
42:22 Speaker 03 Very good.
42:23 Speaker 02 Too cold or okay?
42:24 Speaker 04 Perfect.
42:25 Speaker 03 No, it's perfect.
42:26 Speaker 04 Thank you so much.
42:27 Speaker 03 Would you like some pool pool to take back with you?
42:28 Speaker 04 No, thank you.
42:29 Speaker 03 You sure?
42:30 Speaker 04 Yeah, no, it's really kind of you.
42:31 Speaker 03 No, no.
42:31 Speaker 04 No, thank you.
42:33 Speaker 02 Don't take that the wrong way.
42:34 Speaker 03 I'm not taking it the wrong way.
42:35 Speaker 04 No, I think you have now.
42:36 Speaker 03 No, no, honestly, I haven't.
42:38 Speaker 02 Maybe I should take it.
42:39 Speaker 04 Yeah.
42:39 Speaker 03 Honestly, Joe, you don't have to take it.
42:41 Speaker 04 Uh, what about the bowl?
42:45 Speaker 04 Just a little pocketful.
42:48 Speaker 02 And Joe, thank you so much.
42:49 Speaker 03 Thank you.
42:50 Speaker 05 Round of applause, Joe Marler, everybody. Thank you, Joe.
42:56 Speaker 02 Well, thank you to Joe Marler for joining us on Dish. Hope you enjoyed it. We have a couple of nice emails that we've been sent to [email protected] , including this question from Phil. Hi, Phil.
43:08 Speaker 03 Hi, Phil.
43:09 Speaker 02 Um, Phil says, hi.
43:11 Speaker 03 Hi.
43:12 Speaker 02 My partner is not really into fish and seafood, but we tried a lobster and rosemary butter recently, which had a flavour profile that blew our minds. The depth of flavour was stunning. I have convinced him to try putting anchovies into a meal to try and make dinner a bit bolder. As I've heard you say many times, anchovies are great to cook into a sauce. Uh, can you, Angela, recommend a good introduction dish or recipe using anchovies to add lots of depth of flavour whilst not empowering the whole dish? Love the show. Thank you, Phil. Thank you, Phil.
43:46 Speaker 03 Thank you, Phil. You love an anchovy, I have an anchovy.
43:49 Speaker 02 I'd have them out of the jar.
43:51 Speaker 03 I do, yeah.
43:52 Speaker 02 Um, and people who say they don't like anchovies, if I'm making a sauce.
43:56 Speaker 03 Putanesca.
43:56 Speaker 02 Putanesca, I put it in and they don't know.
43:59 Speaker 03 Yeah.
43:59 Speaker 02 A lot of the sauces that you talk about, the taste of anchovies.
44:02 Speaker 03 No.
44:02 Speaker 02 Fishy.
44:03 Speaker 03 No, it doesn't at all. Well, I don't think anchovies, especially the cured brown ones, don't taste fishy, or the salted ones don't taste fishy. I think you put them in a base of a tomato sauce with some chili, garlic, et cetera, and you won't taste the anchovy, but will give another level of flavour. You can put them in things like if you're cooking a leg of lamb. You can dot your leg of lamb with some anchovies, garlic and rosemary, and I think that will melt it. And what it does is season it, because they're salty. And another thing, I think if you're making like a roast chicken, you can sort of chop them up, mix them with a bit like you were talking about that lobster butter with the butter and then lay that all over the chicken again. That will season it up and give another level of flavour, but it won't taste fishy.
44:43 Speaker 02 Won't taste fishy, and they're sort of dissolved, don't they?
44:45 Speaker 03 Yeah, they dissolve, yeah. Honestly, I'm with you. I could have an anchovy on toast every day. It's delicious.
44:50 Speaker 02 Yeah, but for someone who wants to introduce.
44:52 Speaker 03 Yeah, they're good ways.
44:53 Speaker 02 Yeah, try it.
44:54 Speaker 03 You'd hide it. No one would know.
44:55 Speaker 02 Come on, try it, Phil. Try it, Phil's partner. Thank you, Phil. Next up, we hear from Lucy in a very cold and wet South Wales. Hi, Nick and Angela. I know I'm late to the party. I've recently just discovered the podcast.
45:08 Speaker 03 How dare you. How dare you.
45:10 Speaker 02 But I am loving listening to old episodes and I look forward to the new releases. But I should probably stop listening more because it makes me very hungry. All the recipes sound very delicious. I have a list of ones to try. Thanks, Lucy. Yeah, do try them. If you do try them and you make them, tell us.
45:25 Speaker 03 Let us know.
45:26 Speaker 02 Let us know, please. Yeah, I had that the other night. I was watching those like Christmas cooking shows on a whole channel. So the channel is just like, I don't know, food channel or something. And it's just Christmas cooking.
45:38 Speaker 03 Jesus.
45:39 Speaker 02 I love it. But yeah, I know what Lucy means, you're like, you're starving.
45:41 Speaker 03 Yeah.
45:42 Speaker 02 Thank you, Lucy, and thank you, Phil. All right. Well, thank you for listening. Hope you enjoyed this week's episode and we'll see you next week.
45:52 Speaker 02 If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish.
45:58 Speaker 03 If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes.
46:08 Speaker 02 Email your questions, thoughts and suggestions to [email protected] .
46:14 Speaker 03 Dish from Waitrose is a Cold Glass production.
46:17 Speaker 02 Waitrose, the home of food lovers.
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